Pages

Tuesday, September 22, 2009

Because I Can...Chocolate Cake with Vanilla Buttercream

The frosting in the middle is a bit brownish because it's a combination of leftover vanilla and chocolate buttercream frosting I made a few weeks ago. I made more vanilla frosting yesterday for the outside of the cake.

Yep. I made this cake just because I can and because I was craving it. I was going to half the recipe like I always do, but I changed my mind so that I could create decent pictures of two layers on this blog. Ahh, the sacrifices I make for you all! haha

Since I have a lot of cake left, I will be relying on my neighbor and his unending appetite for my baked goods. I am sure he will be more than pleased to get half of this yummy cake. [*UPDATE* While typing this post, I called my neighbor, and he came to pick up a huge chunk of this cake. Even though I knew I couldn't eat it all and had some leftover here, I couldn't help but feel a twang of pain watching all of that moist cake leave my apartment LOL.]

Back to this cake...O-M-G. This became my go-to recipe for chocolate cake since I first tried it a few months ago. I noticed the same thing is true for other food bloggers who have been exposed to this addicting cake recipe. It is so moist, intense, and chocolaty. I enhanced the flavor by adding instant ground coffee and rigged-up buttermilk (aka milk + lemon juice). Since I don't normally have whole milk in my house, I had to use a combination of half-n-half and skim milk so that it wouldn't come out too watery.

Anyway, if you've never tried out this chocolate cake recipe, please do. It will indubitably become your go-to recipe as well. Note: The instructions for this cake are different from those of most cake recipes, so don't start with creaming the fat and sugar together.

Hershey's Perfectly Chocolate Cakeadapted by Hershey's(this recipe is also on the back of the Hershey's cocoa canister)

Beat butter and shortening until fairly smooth (2-3 minutes). Add in the sugar 1/2 cup - 1 cup at a time so that it won't fly everywhere. Add in the extracts. Then add in the milk a Tbsp at a time until you reach the desired consistency.

I appreciate your sacrifices for your blog! I make my family sacrifice too when they have to wait until I take pictures to eat! I really need to try this cake. I too have seen the rave reviews on lots of blogs!